Jonathan Kauffman
Jonathan Kauffman is a Beard Award-winning food writer based in Portland, Oregon, and the author of Hippie Food, a history of whole-wheat bread, brown rice, sprouts, and granola in America.
Ingredients
How to Cook With Koji, the Savory Secret Weapon That Chefs Love (And You Can, Too)
The mold responsible for miso, soy sauce, and sake works magic as a marinade at home.